Physical, Textural and Sensory Characteristics of Gluten-Free Muffins Prepared with Teff Flour (eragrostis Tef (zucc) Trotter)

Valcárcel, M.; Ghatak, R.; Bhaduri, Sikha; Navder, Khursheed

doi:10.1016/j.jand.2012.06.210

Cited by 5 publications

(3 citation statements)

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“…Friedman's rank test showed no significant difference in the overall liking between control, 25% and 50% teff muffins. This study demonstrates that substituting 50% rice flour with teff not only produces acceptable gluten free muffins, but these are more nutritious because of their higher protein (27%), iron (2095%), calcium (25%) and fiber (221%) contents [40].…”

Section: Cookiesmentioning

confidence: 80%

Teff: Suitability for Different Food Applications and as a Raw Material of Gluten-free, a Literature Review

Nascimento¹,

Paes²,

Oliveira³

et al. 2018

JFNR

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Teff has naturally higher nutritional value when compared to many other grains, and doesn't need to be fortified. Naturally gluten-free, the grain of teff can substitute for wheat flour and other cereals in anything from bread and pasta to waffles and pizza bases, as well as foods for people with celiac disease. Thus, the main objective of this article is to review researches on teff, evaluate its suitability for different food applications, and give direction for further research on its applications for gluten free food market. Teff grain size is known to be extremely small with mean length ranging 0.61-1.17mm and it is considered a superior grain due to its nutritional merits. Teff is rich in carbohydrate, fiber and contains more iron, calcium and zinc than other cereal grains, including wheat, barley and sorghum. Teff has an excellent balance of essential amino acids and is a good source of calcium and iron, which may explain the low occurrence of anemia in areas of Ethiopia where to regular teff consumption. Hence, Teff is an ideal and healthy ingredient for many gluten-free recipes.

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Section: Cookiesmentioning

confidence: 80%

Teff: Suitability for Different Food Applications and as a Raw Material of Gluten-free, a Literature Review

Nascimento¹,

Paes²,

Oliveira³

et al. 2018

JFNR

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show abstract

“…In pancake products, springiness is the desired texture attribute [32]. Springiness is associated with the freshness of the product produced, where high quality products have a higher springiness [33]. It is known that P2 and P3 are not significantly different from wheat flour pancakes.…”

Section: Discussionmentioning

confidence: 99%

Application of Composite Flour from Indonesian Local Tubers in Gluten-Free Pancakes

Marta¹,

Febiola²,

Cahyana³

et al. 2023

Preprint

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Pancakes are fast food snacks that are generally made with the basic ingredients of wheat flour, which is an imported commodity and detrimental for people who are allergic to gluten. To reduce the use of wheat, alternative raw materials derived from local commodities are used, such as modified cassava flour (mocaf), arrowroot flour, and suweg flour. The experiment was carried out by mixing mocaf flour, arrowroot flour, and suweg flour to produce composite flour with a ratio of 70:15:15 (CF1), 70:20:10 (CF2), and 70:20:5 (CF3). The result showed that the ratio of mocaf flour, arrowroot flour, and suweg flour had a significant effect on pasting temperature, peak viscosity, hold viscosity, breakdown viscosity, setback, L*, a*, hue, whiteness, ∆E, as well as swelling volume and solubility on the characteristics of the composite flour It also had a significant effect on the texture characteristics of hardness, adhesiveness, chewiness, color characteristics L*, a*, whiteness, ∆E, and preference for the flavor of gluten-free pancake products. It is known that the best formulation for the resulting pancake product is P1, with the addition of a 70% ratio of mocaf flour, 15% ratio of arrowroot tuber flour, and 15% ratio of suweg flour.

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“…In pancake products, springiness was the desired texture attribute [45]. Springiness was associated with the freshness of the product produced, where high quality products have a higher springiness [46]. It was known that P2 and P3 were not significantly different from wheat flour pancakes.…”

Section: Discussionmentioning

confidence: 99%

Application of Composite Flour from Indonesian Local Tubers in Gluten-Free Pancakes

Marta

Febiola

Cahyana

et al. 2023

Foods

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Pancakes are fast food snacks that are generally made with wheat flour as the basic ingredients, which is an imported commodity and detrimental for people who are allergic to gluten. To reduce the use of wheat, alternative raw materials derived from local commodities are used, such as modified cassava flour (mocaf), arrowroot flour, and suweg flour. The experiment was carried out by mixing mocaf flour, arrowroot flour, and suweg flour to produce composite flour with a ratio of 70:15:15 (CF1), 70:20:10 (CF2), and 70:20:5 (CF3). The result showed that the ratio of mocaf flour, arrowroot flour, and suweg flour had a significant effect on pasting temperature, peak viscosity, hold viscosity, breakdown viscosity, setback, L*, a*, hue, whiteness, ∆E, as well as swelling volume and solubility on the characteristics of the composite flour. There was also a significant effect on the texture characteristics of hardness, adhesiveness, chewiness, color characteristics L*, a*, whiteness, ∆E, and flavor preference for the gluten-free pancake products. The best formulation to produce pancakes that have characteristics similar to wheat flour-based pancakes was 70% mocaf flour, 15% arrowroot flour, and 15% suweg flour.

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Physical, Textural and Sensory Characteristics of Gluten-Free Muffins Prepared with Teff Flour (eragrostis Tef (zucc) Trotter)

Cited by 5 publications

References 0 publications

Teff: Suitability for Different Food Applications and as a Raw Material of Gluten-free, a Literature Review

Teff: Suitability for Different Food Applications and as a Raw Material of Gluten-free, a Literature Review

Application of Composite Flour from Indonesian Local Tubers in Gluten-Free Pancakes

Application of Composite Flour from Indonesian Local Tubers in Gluten-Free Pancakes

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